Coconut Macaroons

Recipe courtesy of Ina Garten

Total Time: 35 min

Prep: 10 min

Cook: 25 min

Yield:20 to 22 cookies


14 ounces sweetened shredded coconut

14 ounces sweetened condensed milk

1 teaspoon pure vanilla extract

2 extra-large egg whites, at room temperature

1/4 teaspoon kosher salt


Preheat the oven to 325 degrees F.

Combine the coconut, condensed milk, and vanilla in a large bowl. Whip

the egg whites and salt on high speed in the bowl of an electric mixer

fitted with the whisk attachment until they make medium-firm peaks.

Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using

either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for

25 to 30 minutes, until golden brown. Cool and serve.

Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved

CATEGORIES: Coconut Dessert Cookie View All

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